recipe of Hari Maash daal / urad daal

Urad dal is one of my favorite during winters, I simply love this hari maash ki daal as I call it.Hari maash ki daal is urad dal ( split black gram -white) that is cooked on low flame in pot and then is mixed with coriander and green chillies paste, with out any tempering.

Yes its true, without any tempering , how can daal be so tasty, I am sure this thought must have struck in your mind, but trust me once you make it, you will understand how mesmerizing and aromatic is this Recipe.

Before serving, for best results add 1 -2 tbsp ghee ( clarified butter) to the daal and relish it with bajra roti and raw hand crushed onions, I am sure you will love it if you are a die heart fan of Indian desi cuisine. 



1 and 1/2 cup urad daal ( split black gram- white) 
small bunch of coriander leaves 
7-8 green chillies
8 - 10 cloves of garlic 
1 tsp cumin seeds 
ghee ( clarified)


1. Wash and soak white urad dal for about half an hour. Now in a deep pan , add daal , pinch of turmeric powder with 4 -5 cups of water and boil daal on low flame with half lid covered until daal is completely done. ( you can add 1 - 2 cups of water if the water has dried up but still daal is yet to be cooked completely ) 

2. Wash coriander leaves thoroughly , and grind it with cumin seeds, green chillies and garlic in a food processor or motar.

3. Once the daal is completely cooked add this green paste with salt ,add 1 cup of water in the food processor and pour onto daal and mix well. Add 2 - 3 tbsp ghee and let it simmer for 10 minutes,off the gas once daal has become thick and its mesmerizing aroma has spread all over your place.

4. Serve hot with bajra roti with hand crushed raw onions. { Recipe by Zulekha Arafat }

  • You can increase or decrease the number of green chillies as per your taste.
  • Do not use too old lentils, as it will take a very long time to be cooked completely.
  • Before serving, keep ghee along so that one can add raw ghee after serving daal in plate or while serving in bowl add 2 -3 tbsp ghee.
  • I always make this daal in deep pot, I never use cooker for this daal, but its totally up to you.
  • DO not wire whisk the daal, it should be so soft that it will break into pieces by itself, so for better results don't whisk it, just cook it until it has been mashed by itself. (Recipe by Zulekha Arafat )  
SERVES: 4  Persons.

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